Crispy Pan-Seared Duck Breast with Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Cherry Sauce

Savor the rich flavors of tender, pan-seared duck breast with a delightful cherry sauce, perfectly balanced over a bed of savory spinach. This dish delivers an exquisite blend of crispy skin and succulent meat, with a tangy-sweet sauce that elevates every bite.

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NUTRITION

428kcal
Protein
31.2g
Fat
15g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Duck Breast (skin on)

1/2 cup Pitted Fresh Cherries

1/4 cup Red Wine

1 small Shallot

1 cup Cooked Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Score the skin of the duck breast lightly and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the duck breast, skin side down. Cook for about 6-7 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes or until the meat reaches the desired doneness.

  • 3

    Remove the duck breast from the skillet and let it rest while you prepare the sauce.

  • 4

    In the same skillet, add the teaspoon of olive oil and sauté the finely sliced shallot until softened.

  • 5

    Add the pitted fresh cherries and red wine to the pan. Allow the mixture to simmer, reducing slightly to form a vibrant cherry sauce, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Plate the cooked spinach as a base, slice the duck breast, and drizzle the cherry sauce over the top. Serve immediately.

Crispy Pan-Seared Duck Breast with Cherry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Cherry Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Cherry Sauce

Savor the rich flavors of tender, pan-seared duck breast with a delightful cherry sauce, perfectly balanced over a bed of savory spinach. This dish delivers an exquisite blend of crispy skin and succulent meat, with a tangy-sweet sauce that elevates every bite.

NUTRITION

428kcal
Protein
31.2g
Fat
15g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Duck Breast (skin on)

1/2 cup Pitted Fresh Cherries

1/4 cup Red Wine

1 small Shallot

1 cup Cooked Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Score the skin of the duck breast lightly and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the duck breast, skin side down. Cook for about 6-7 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes or until the meat reaches the desired doneness.

  • 3

    Remove the duck breast from the skillet and let it rest while you prepare the sauce.

  • 4

    In the same skillet, add the teaspoon of olive oil and sauté the finely sliced shallot until softened.

  • 5

    Add the pitted fresh cherries and red wine to the pan. Allow the mixture to simmer, reducing slightly to form a vibrant cherry sauce, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Plate the cooked spinach as a base, slice the duck breast, and drizzle the cherry sauce over the top. Serve immediately.